Creamy Cauliflower and Comté Soup | culture: the word on cheese
The toasted hazelnuts and cauliflower florets in this recipe contribute visual interest as well as a welcome variety in texture.
Ingredients
- 1 large cauliflower (cut into florets)
- 1 yellow onion (diced)
- 1 pound waxy potatoes (peeled and diced)
- 1½ cups Comté (grated)
- ¼ teaspoon nutmeg
- 3 teaspoons kosher salt (divided)
- ½ cup olive oil (divided)
- 6 cups chicken stock (divided)
- ½ cup toasted hazelnuts (roughly chopped, optional)
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